piece of keto cornbread with butter on top
5 from 1 vote

Keto Cornbread {Gluten Free & Paleo}

You will never guess that this sweet, cake-like cornbread is gluten free, nut free, Paleo, AND Keto! Eat it plain, as dessert, or use it to make a killer stuffing! 
*For grain free baking powder combine 1 part baking soda with 2 parts cream of tartar and 2 parts arrowroot, tapioca, or potato flour.
**I like my cornbread sweet. If you prefer more of a savory cornbread (especially if you are using it for stuffing) you can reduce the sugar by up to half but do not omit it.
***This cornbread can be stored in an airtight baggie 1 day at room temperature, 1-2 days in the fridge, or can be frozen.
Course bread, gluten free, Grain Free, keto, Low Carb, paleo, Side Dish
Cuisine American, Thanksgiving
Keyword gluten free cornbread, gluten free dressing, gluten free stuffing, grain free cornbread, keto cornbread, keto cornbread dressing, keto cornbread stuffing, keto dressing, keto stuffing, paleo cornbread, paleo cornbread dressing, paleo cornbread stuffing, paleo dressing, paleo stuffing
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Calories 216kcal
Author Cassidy Stauffer


Dry Ingredients:

  • 1 Cup + 2 Tbsp. Coconut Flour I recommend Bob's Red Mill or Arrowhead Mills
  • 1/2 Cup Swerve Or Granulated Sweetener of Choice, can reduce to 1/4 Cup if you prefer a more savory cornbread or are using it for stuffing
  • 2 Tbsp. Baking Powder
  • 2 tsp. Sea Salt

Wet Ingredients:

  • 1/4 Cup Avocado Oil
  • 8 Large Eggs room temperature
  • 2/3 Cup Non-Dairy Milk



  • Preheat oven to 350 degrees and lightly grease a 10-inch cast iron skillet.
  • In a large bowl, whisk together the dry ingredients - breaking up any clumps with your fingers.
  • In a separate bowl, combine the wet ingredients.
  • Pour the wet ingredients into the dry and mix well.
  • Pour the batter into the greased pan and bake 30 - 35 minutes, or until top is browned and center feels set and firm to the touch. 

If Using For Stuffing:

  • Preheat oven to 300 degress.
  • Cut the cornbread into small cubes and spread onto a baking sheeet.
  • Cook for about 30 minutes, or until cornbread starts to brown and seems to be drying out.
  • Increase oven temperature to 350 degrees, then follow instructions for stuffing recipe starting on step 2. 


Coconut flour is essential to give it that classic cornbread taste, but if you're not a huge fan of coconut flour, you can use a combination of almond flour and coconut flour. To do this, reduce the Coconut Flour to 2/3 Cup + 2 Tbsp and add 2 Cups of Almond Flour. Then, reduce the Eggs to 6. **I have not tried the almond flour version in the stuffing recipe, so baking times may need to be adjusted. 


Calories: 216kcal | Carbohydrates: 24g | Protein: 8g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 186mg | Sodium: 591mg | Potassium: 442mg | Fiber: 18g | Sugar: 1g | Vitamin A: 270IU | Calcium: 188mg | Iron: 1.7mg